redox, I use a real basic diluted puree with only several different spices.I can tell by looking at the recipe, Garvey's sauce would serve you well. There are a couple items on there you could probably omit if you don't have them and I'm sure it will still be great(the paparica and marjoram). Hope Garvey doesn't get mad at me tinkering with his recipe, I'm just trying to make this easier for you to try. Also, you could use a little extra oregano if you don't have the "Italian Seasoning blend"

To all: Sorry I didn't get back sooner, the sauce I referred to is here: http://www.pizzamaking.com/forum/index.php/topic,3735.msg32136.html#msg32136You have to make sure you don't get the mixture of spices too hot so if you don't know you microwave's wattage or it is a bit older and the magnetron has aged and is less powerful you need to calculate your nuker's power. A google search will reveal how to do it.I used 6 in 1 tomatoes. It was very good but a pain to do. I'll try Garvey's sauce next and hope I like that one just fine as it is easier to make.